Ghost Pepper Bison Chili With Quinoa Recipes

GHOST PEPPER BISON CHILI WITH QUINOA

Ghost Pepper Bison Chili with Quinoa image

Spicy bison and quinoa chili with the addition of black beans and corn for a hearty recipe to top with avocado, cheese, and sour cream.

Provided by Hunt's

Categories Hunt's

Time 1h25m

Yield 4

Number Of Ingredients 13

Ingredients

1 pound ground bison
½ cup chopped yellow onion
½ cup chopped green bell pepper
1 (14 ounce) can lower sodium beef broth
¼ cup white quinoa, uncooked
1 (15 ounce) can black beans, drained, rinsed
1 (14.5 ounce) can Hunt's® Diced Tomatoes, undrained
1 (15 ounce) can Hunt's® Tomato Sauce
½ cup fresh corn kernels
2 tablespoons ghost pepper chili seasoning mix (see Cook's Tip)
1 large avocado - pitted, peeled, and diced
½ cup sour cream
⅓ cup shredded Cheddar cheese

Steps:

Heat a large saucepan over medium-high heat. Add bison, onion, and green bell pepper; cook 5 to 7 minutes or until bison is crumbled and no longer pink, stirring occasionally. Drain.
Stir broth and quinoa into the saucepan. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until quinoa is tender.
Stir black beans, tomato sauce, undrained tomatoes, corn, and chili seasoning mix into the saucepan; simmer uncovered 15 minutes more, stirring occasionally.
Top each serving evenly with avocado, sour cream, and Cheddar cheese.

Nutrition Facts : Calories 555.4 calories, Carbohydrate 50 g, Cholesterol 82.7 mg, Fat 24.1 g, Fiber 17.1 g, Protein 39.4 g, SaturatedFat 8.7 g, Sodium 1896.2 mg, Sugar 10.4 g

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